Mix together the olive oil, lime juice, chilli, coriander, garlic, tomatoes and shallot, and pour over the skrei slices. Season and leave to marinate for 10 to 15 minutes. To serve, arrange the marinated slices on a plate with a lime quarter and salad leaves or a couple of slices of melba toast.

Hamish Anderson’s wine choice2007 Erdener Treppchen Riesling Kabinett, Ernst Loosen, Mosel, Germany £11.99, M&S. Chill this beauty down and it will perform the dual roles of a palate-invigorating aperitif before slipping effortlessly into food partner mode. Its floral, fruity nature pairs with the fragrant coriander, while a touch of sweetness contrasts with the fiery chilli.